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Garlicky Roasted Aubergine Ragu
This moreish aubergine and lentil ragu is one of those recipes that somehow tastes even better the next day, making it perfect for batch cooking and keeping in the fridge for busy weeks. It’s delicious stirred through spaghetti or orzo, piled onto a fluffy jacket potato or served with grains.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●oven
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 210°C fan / 440°F. Pierce the aubergines all over with a knife, then place on a baking tray. Roast for ⏱️ 30 minutes until the skin blisters and gently chars.
aubergines2
2
To make the ragu, warm a large frying pan over medium heat and add the olive oil. Add the onion with a pinch of salt and cook for 8–⏱️ 10 minutes, until softened. Stir in the garlic and cook for a further 2–⏱️ 3 minutes.
olive oil1 tablespoonred onion1onion1
3
Stir in the paprika and cook for 1–⏱️ 2 minutes, until fragrant. Add the maple syrup, lentils and chopped tomatoes, then stir to combine.
maple syrup2 teaspoons
4
Once the aubergines have cooked, slice them open and scoop the flesh out with a spoon – it should be silky smooth. Mash into the ragu and simmer for ⏱️ 10 minutes.
aubergines2
5
Mash the aubergine into the lentil mixture and let the mixture simmer for a further ⏱️ 10 minutes. Meanwhile, cook the spaghetti according to the instructions on the pack.
spaghetti10 oz
6
Stir in the miso and apple cider vinegar, then taste and adjust the seasoning if needed. Divide between bowls and scatter over the parsley. Delicious served with wholemeal spaghetti.
apple cider vinegar0.5 teaspoonspaghetti10 oz
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